Roushanna Gray grew up on the wild side.
As a teenager, Gray would collect mushrooms with her family in Cape Town, South Africa, and after moving to the coast 14 years ago, she fully embraced wild foraging.
Gray planted her own tea garden and started experimenting with wild flavors, adding edible flowers and herbs to iced teas and cakes.
She became a personal wild food chef, foraging daily for ingredients like veldkool (a wild vegetable similar to asparagus) and mussels down the coast in the summer.
“I believe that food that is picked as fresh as possible and as close to your location as possible is the best for you,” Gray says, “and if you think about wild foods, they tick all of those boxes.”